Butternut Squash Ravioli with Brown Butter and Sage

Butternut Squash Ravioli with Brown Butter and Sage
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About This Recipe

Hello, fellow Napa Valley foodies, home chefs, and wine lovers! It's Lily here, and I'm thrilled to share my original recipe for Butternut Squash Ravioli with Brown Butter and Sage. This dish is inspired by the scenic beauty, bountiful produce, and exceptional wines of Napa Valley.

The idea for this dish struck me one autumn afternoon, as I strolled through the picturesque vineyards and rolling hills of Napa Valley. The warm colors of the landscape reminded me of the rich, golden hues of butternut squash. Inspired, I created a ravioli dish that captures the essence of this stunning region, accentuating the squash's natural sweetness with a nutty brown butter and fragrant sage sauce.

For side dishes, I recommend pairing your ravioli with a vibrant beet and goat cheese salad. The earthy beets and creamy goat cheese complement the flavors of the butternut squash, while the addition of candied walnuts adds a delightful crunch. Alternatively, serve a side of garlic and Parmesan roasted Brussels sprouts, which provide a contrast to the ravioli's sweetness with their savory, caramelized notes.

When it comes to dessert, a poached pear and mascarpone tart is a perfect choice. The tender pears and silky mascarpone blend beautifully with the flavors of the ravioli, while a touch of cinnamon adds warmth. Or, for a lighter option, try a honey-sweetened pomegranate and citrus salad, garnished with fresh mint.

To truly embrace the farm-to-table spirit of Napa Valley, source your ingredients from local farmers' markets, such as the Yountville Farmers' Market or the Calistoga Farmers' Market. By doing so, you'll be supporting local farmers and artisans, while ensuring the freshest, most flavorful ingredients.

This butternut squash ravioli dish pairs wonderfully with Napa Valley wines. A medium-bodied, earthy Pinot Noir or a crisp, unoaked Chardonnay will enhance the flavors of the ravioli and create a harmonious dining experience. Visit hidden gem wineries like Scribe Winery or Matthiasson Wines for the perfect bottle to accompany your meal.

In conclusion, my Butternut Squash Ravioli with Brown Butter and Sage is a true Napa Valley creation that embodies the region's culinary and wine-making heritage. By pairing this dish with locally sourced ingredients and Napa Valley wines, you'll be treating yourself and your loved ones to an unforgettable dining experience.

Happy cooking, and cheers to your Napa Valley-inspired culinary adventures!

Hero Ingredient Spotlight: Butternut Squash

Butternut squash is the star ingredient in this recipe, renowned for its naturally sweet and nutty flavor. A winter squash variety, butternut squash boasts a rich golden hue, velvety texture, and is a powerhouse of nutrients. It's loaded with fiber, vitamins (particularly A and C), minerals, and antioxidants, making it both delicious and healthful. When roasted, as in this ravioli recipe, it caramelizes and intensifies in flavor, providing a luxurious and creamy filling for our pasta.

How To: Perfecting Your Homemade Ravioli

  1. Work with Moisture: When working with wonton wrappers or any pasta dough, keep a small bowl of water nearby. Dampening the edges will help create a better seal.
  2. Avoid Overfilling: It might be tempting to add a generous amount of filling, but overdoing it can cause the ravioli to burst during cooking.
  3. Push Out Air: After sealing your ravioli, gently press out any trapped air. This prevents the ravioli from puffing up and potentially bursting while cooking.
  4. Cook in Batches: Avoid overcrowding the pot. Cook in batches to ensure each ravioli cooks evenly and maintains its shape.

Frequently Asked Questions (FAQs)

  1. Can I freeze the ravioli for later? Yes, lay out the uncooked ravioli on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. They can be cooked straight from the freezer; just add an extra minute or two to the boiling time.
  2. Any suggestions for alternative fillings? Certainly! Spinach and ricotta, mushroom and thyme, or even pumpkin puree with sage would be delightful alternatives.
  3. I have a nut allergy. Can I still enjoy this dish? Absolutely. The term "nutty" in brown butter refers to the aroma and flavor, not actual nuts. However, always check other ingredients or products you incorporate to ensure they don't contain or aren't processed with nuts.
  4. What if I can't find wonton wrappers? Homemade or store-bought pasta dough is a great alternative. Roll it out thinly, and proceed as you would with the wonton wrappers.
  5. Can I use dried sage instead of fresh? Fresh sage is preferred for its vibrant flavor. However, if using dried sage, reduce the quantity to about 1 tablespoon as dried herbs are more potent.

Tips for Success

  1. Roast to Perfection: For the most flavor-packed filling, ensure your butternut squash is tender and slightly caramelized when roasting. This intensifies its natural sweetness.
  2. Brown Butter Watch: Keep an eye on your butter when browning. The transition from golden to burnt can happen quickly. Aim for a deep amber hue and a toasted aroma.
  3. Pairing Wine: This dish shines with a glass of wine. Opt for a crisp Napa Valley Pinot Gris or a medium-bodied Pinot Noir. Their profiles complement the rich flavors of the ravioli and the nuttiness of the brown butter sauce.

Recipe Overview

Recipe:
Butternut Squash Ravioli with Brown Butter and Sage
Author:
Lily Anderson
Season:
Fall
Yield:
4 servings
Calories Per Serving:
248
Prep Time:
PT60M
Cook Time:
PT10M
Total Time:
PT1H10M

Ingredients List

Ingredients:

For the ravioli:

  • 1 medium butternut squash, peeled, seeded, and diced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1 package wonton wrappers (about 48 wrappers)

For the brown butter and sage sauce:

  • 1/2 cup unsalted butter
  • 1/4 cup fresh sage leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for garnish

Step-by-Step Directions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the diced butternut squash with the olive oil, salt, and pepper. Spread the squash in an even layer on the prepared baking sheet.
  3. Roast the butternut squash for 25-30 minutes, or until tender and lightly golden. Remove from the oven and let it cool slightly.
  4. In a food processor, combine the roasted butternut squash, ricotta cheese, Parmesan cheese, and ground nutmeg. Pulse until smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed.
  5. Lay out the wonton wrappers on a clean work surface. Place a heaping teaspoon of the butternut squash mixture in the center of each wrapper. Wet the edges of the wrapper with water, fold it in half to form a triangle, and press the edges together to seal, ensuring there are no air bubbles. Repeat with the remaining wrappers and filling.
  6. Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water, working in batches if necessary, and cook for 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked ravioli to a plate.
  7. To make the brown butter and sage sauce, heat the unsalted butter in a large skillet over medium heat. Cook the butter, swirling the skillet occasionally, until it begins to foam and turns a light golden brown, about 5 minutes.
  8. Add the chopped sage leaves to the skillet and cook for 1-2 minutes, or until the sage is crisp and the butter has a nutty aroma. Season with salt and pepper to taste.
  9. Gently toss the cooked ravioli with the brown butter and sage sauce. To serve, divide the ravioli among four plates, spoon the remaining sauce over the top, and garnish with grated Parmesan cheese. Enjoy this luxurious Butternut Squash Ravioli with Brown Butter and Sage alongside a glass of your favorite Napa Valley white wine!

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

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